Cored Vegetables

Choose small vegetables, but if these are hard to come by, medium-sized ones may be used. In this case, eggplants, zucchini/courgettes, and cucumbers are cut into 2 or 3 parts depending on their size. Use a corer to trim these vegetables to ¼in/6mm-thick shells. Do not throw away whatever you take out. Use it for making other dishes or simply dump it in the bottom of the dolma pot, and let it simmer with the vegetables. When coring, always try to keep a base for each piece. If this is not possible, especially with the middle parts, use slices cut off from the vegetables, and press them into the bottom to make bases. As for potatoes, choose medium-sized ones, peel them, cut off one end, and core out the inside, leaving a shell about ¼in/6mm thick. Keep them in cold water until needed to prevent discoloration.